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Tuesday, 21 June 2011

Comments

Nate

That veal chop looks fantastic...and you say it was good! Wish I could have one right now!

Alan

Ed;
What's an expat Hawaii-boy doing in Yuma?

ed (from Yuma)

Yeh, Nate, it was very good. Surprised me good.

Alan, Kirk is the expat Hawaiian. I was born in southern Oregon and have lived in Ohio, California, and (briefly) Washington before Yuma. One of my friends in town is a an actual Hawaiian by birth and ethnicity, and she is proud of her heritage. We have all sorts of folk in Yuma. Really.

Alan

Nate; thanks for the clarification. From your posts and your likes in food, I mistakenly thought you were also an expat Hawaiian. I also lived for 3 years in Everett, WA and ate a whole lot of seafood there. BTW, I forgot to comment that I think the fish you got was Hiramasa, sometimes called Australian Yellowtail. It is often substituted for Hamachi. I think Hamachi is better since it is a cold water fish and has more fat content. But more restaurants are using Hiramasa -- cheaper and more environmentally friendly, since it is farmed raised.

ed (from Yuma)

Thanks for the information, Alan. The menu lists shiro maguro and hamachi, but not hiramasa, but like I said, that evening I did not go and look at the fish display case nor talk with the sushi chef, so I would not be aware of any daily substitution or special.

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